📝 About This Recipe
Hailing from the sun-drenched regions of Italy, these Amaretti Morbidi are the soft, chewy cousins to the crunchy variety often found in tins. These naturally gluten-free jewels boast a crisp, sugar-dusted exterior that yields to a Marzipan-like center bursting with the essence of bitter almonds. Perfect for gifting or accompanying an afternoon espresso, they represent the pinnacle of simple, elegant Italian pastry craft.
🥗 Ingredients
The Almond Base
- 2 1/2 cups Super-fine Blanched Almond Flour (ensure it is high-quality and fresh)
- 1 cup Granulated Sugar (plus extra for rolling)
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Lemon Zest (finely grated from one organic lemon)
The Meringue & Aromatics
- 3 large Egg Whites (at room temperature)
- 1 teaspoon Pure Almond Extract (for that signature aroma)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Amaretto Liqueur (optional, for depth of flavor)
- 1/4 teaspoon Cream of Tartar (to stabilize the whites)
The Finishing Touch
- 1/2 cup Confectioners' Sugar (for coating)
- 24 pieces Whole Blanched Almonds (one for the center of each cookie)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the almond flour, granulated sugar, salt, and lemon zest. Ensure there are no large clumps of almond flour; sift if necessary for a lighter texture.
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3
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
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4
Increase the speed to medium-high and continue beating until stiff, glossy peaks form. The whites should stand straight up when the whisk is lifted.
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5
Gently whisk in the almond extract, vanilla bean paste, and Amaretto liqueur into the egg whites, being careful not to deflate them entirely.
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6
Using a large rubber spatula, fold about one-third of the dry almond mixture into the egg whites. Use a gentle 'over and under' motion.
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7
Gradually fold in the remaining dry ingredients until a thick, sticky, and uniform paste forms. It should feel like a heavy marzipan dough.
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8
Place granulated sugar in one small bowl and confectioners' sugar in another.
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9
Scoop about 1 tablespoon of dough (a small cookie scoop works perfectly) and roll it into a 1-inch ball between your palms.
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10
Roll the ball first in the granulated sugar (this creates the 'crunch'), then generously in the confectioners' sugar until heavily coated.
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11
Place the balls on the prepared baking sheets, spaced about 2 inches apart. They will spread slightly.
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12
Gently press a whole blanched almond into the center of each ball, or use your thumb and forefinger to slightly pinch the sides to create the traditional 'cracked' look.
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13
Bake for 20-25 minutes, rotating the pans halfway through. The cookies are done when the bottoms are very lightly golden and the tops are cracked but still pale.
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14
Allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Always use room temperature egg whites as they whip to a much better volume than cold ones. For the best texture, use 'super-fine' almond flour rather than almond meal, which can be too gritty for these delicate cookies. Do not overbake! These should remain soft and chewy in the center; they will firm up as they cool on the tray. If the dough is too sticky to handle, lightly dampen your hands with water or chill the dough for 30 minutes before rolling. Store in an airtight container for up to a week; they actually develop a better flavor after 24 hours.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Italian Espresso or a dark roast coffee. Pair with a glass of Vin Santo or Amaretto liqueur for a sophisticated post-dinner treat. Crumble over high-quality vanilla bean gelato for an instant gourmet sundae. Arrange on a platter with fresh berries and dark chocolate shards for a beautiful dessert spread. Include in a holiday cookie tin—they are sturdy enough for shipping and stay fresh for days.